Crostini with Fried Vegetables and Goats Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 507 cal. | (24 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 32.6 μg | (54 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.1 μg | (9 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 475 mg | (12 %) | ||
| Calcium | 480 mg | (48 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the crostini
- 4 slices light Farmhouse bread
- 2 Tbsps olive oil
- 1 garlic clove
- ½ Zucchini
- 1 yellow Bell pepper
- 1 small Eggplant
- 1 Tbsp olive oil
- 250 grams fresh Goat cheese
- ½ bunch parsley
- salt
- peppers
- For the vinaigrette
- 1 Tbsp balsamic vinegar
- 3 Tbsps olive oil
- 1 tsp Pesto (from the jar)
Preparation steps
For the crostini, rinse the eggplant, pat dry and cut lengthwise into 4 thin slices. Season with salt and pepper and fry slightly in some olive oil on both sides.
Peel the bell pepper with a vegetable peeler, cut in half, rinse, remove seeds and cut into slices. Rinse the zucchini, cut lengthwise into 8 thin slices with a vegetable peeler. Peel and trim the carrots and also cut with a vegetable peeler into thin slices. Rinse the parsley, pat dry and pluck from the stems.
Cover the bread with crushed garlic, drizzle with olive oil and brown in the oven along with the bell pepper columns at 175ºC for 8 minutes (approximately 350ºF).
Remove and transfer the bread to a plate. Lay a thick slice of goat cheese on the bread and shower with parsley. Next, add a slice of eggplant, followed by bell pepper and zucchini slices.
For the vinaigrette, mix the ingredients together and drizzle over the bread.
Serve seasoned with salt and pepper.
